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Supporting Information: Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk

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posted on 2024-08-06, 12:06 authored by Nimmi Das Anthuparambil, Sonja Timmermann, Michelle Dargaz, Sebastian Retzbach, Maximilian Senft, Nafisa Begam, Anastasia Ragulskaya, Michael Paulus, Fajun Zhang, Fabian Westermeier, Michael Sprung, Frank Schreiber, Christian Gutt

This document supplements the main text by discussing the details of the data analysis. The details of egg components, beamdamage tests of egg yolk samples, calibration curve of the Linkam heating cell, etc. are given here.